Wandering Bob
Über Member
A simple rye-flavoured 600g loaf made with a bespoke Pain de Campagne mix cut 2:1 with a strong white bread flour. I just add a bit of salt, dried active yeast, sugar and warm water, two provings, then 30 mins at 210C, and I’ve produced a softish loaf with a slightly dense crumb and just a hint of the taste of rye. Simplicity itself.
I must have made hundreds of these over the years. It’s great as a breakfast bread with either strawberry jam or cerise griottes (cherry) jam – and it goes well with a strong cheese like etorki (Basque brebis cheese) or tomme at lunchtime too.